Picking: Look for white, firm stems and intact firm caps.oms. Storing: In the fridge for couple of days. Other names: French horn mushroom, king oyster mushroom, king brown mushroom, boletus of the steppes, trumpet royale, aliʻi oyster Latin name: pleurotus eryngii EatingKing Trumpet raw? It is not recommended to eat this mushroom raw.

Amber colored caps and thin, pale brown short stems. The caps are glossy and slightly tacky dues to the protein gel that protects the mushroom from drying out in the wild. This name refers to the cluster form in which the mushrooms grow. In Japan, Nameko mushrooms are traditionally used in miso soups. I couldn’t find any info on eating these mushroom raw. Picking: Look for fresh, shiny, firm mushrooms. Avoid packages containing discolored, slimy mushrooms. Storing: In the fridge for couple of days. Other names: namiko, forest nameko English butterscotch mushroom Latin name: pholiota nameko

These thin, long mushroom clusters are widely used in Japan. You can find them at any health food store in Tokyo in organic quality. Fresh enoki are pure white and firm. I eat them raw, usually, people would cook them in soups or add them to salads. Picking: Look for pure white, firm mushrooms. Avoid packages containing brownish, slimy mushrooms. Storing: In the fridge for couple of days. Other names: Japanese – enokitake Chinese – jingu Korean – paengi beoseot Vietnamese – nấm kim châm